DIRECTIONS

Split cake layers to make a total of 4 layers; set aside.

Prepare chocolate pudding according to package directions using milk. Place bottom layer of cake on serving plate; spread with half of pudding. Top with second layer of cake; spread with raspberry preserves. Top with third layer of cake; spread with

remaining pudding. Top with remaining cake layer.

Beat vanilla pudding and heavy cream in small bowl with electric mixer at medium speed until thick. Frost cake with vanilla mixture; refrigerate 30 minutes. Garnish with raspberries and mint if desired.